Professional chefs love marinating for the creativity it affords and its popularity with customers. The best meat marinade recipes tenderize and moisten meats at the same time as they bring out their natural flavors. Meat brining produces even better results on turkey and other meats that tend to toughness. Meats should be cooked with a high quality professional mesquite broiler, barbeque, grill, or other restaurant equipment after marinating or brining.
Marvelous Meat Marinade
Originality and above-average knowledge of the marinating process are the keys to creating successful marinades. The marinade tenderizes the meat without damaging its texture. Ingredients should add tastes that bring out and complement the original flavor of the meat. Wine and citrus juices contain acid that basically starts the cooking process by breaking down proteins. One plus of this category of marinade base is the presence of bacteria-destroying properties in the acid. Marinade recipes need not be complicated to
achieve quality. Try out honeys from a wide range of flowers until you find one with notes that enrich a specific type of meat. Just a few carefully selected herbs and spices combined with just enough oil results in moist and tasty dishes. Some marinades work best when used over a period of more than twenty-four hours. Keep the pieces of meat fairly small in order to accomplish optimum results.
Methods of Meat Brining
A speedier way to season and moisten meat, brining has gained attention from professional chefs. Meats that dry or toughen easily are prime candidates for brining. The process of osmosis provides moisture to the meat. Brines usually include one to two cups of kosher salt per gallon of liquid depending on the brand of salt. The salt denatures the meats proteins as it dehydrates it, resulting in the formation of extra space in the meats interior. Then the liquid is pulled back into the meat in larger amounts. Instead of soaking for hours or days, meats only stay in the brine for about thirty minutes to two hours, depending on the type of meat. For true brining success, totally submerge the meat in the brine and rinse it thoroughly afterwards. Restrict the amount of salt that you use in cooking since extra salt will have been absorbed into the meat despite the rinsing.
The processes of brining and marinating your meats only result in professional quality if you then cook the meat properly. The kind of meat that you serve determines both how to moisten and flavor it and what cooking technique to use. If your clientele tends health- consciousness, grilling certain meats should increase your business. A professional grade mesquite broiler lends a delightfully smoky flavor to some meats as well. Your original brines and marinades and appropriate cooking techniques will make your customers hungry for more.
Marvelous Meat Marinade
Originality and above-average knowledge of the marinating process are the keys to creating successful marinades. The marinade tenderizes the meat without damaging its texture. Ingredients should add tastes that bring out and complement the original flavor of the meat. Wine and citrus juices contain acid that basically starts the cooking process by breaking down proteins. One plus of this category of marinade base is the presence of bacteria-destroying properties in the acid. Marinade recipes need not be complicated to
achieve quality. Try out honeys from a wide range of flowers until you find one with notes that enrich a specific type of meat. Just a few carefully selected herbs and spices combined with just enough oil results in moist and tasty dishes. Some marinades work best when used over a period of more than twenty-four hours. Keep the pieces of meat fairly small in order to accomplish optimum results.
Methods of Meat Brining
A speedier way to season and moisten meat, brining has gained attention from professional chefs. Meats that dry or toughen easily are prime candidates for brining. The process of osmosis provides moisture to the meat. Brines usually include one to two cups of kosher salt per gallon of liquid depending on the brand of salt. The salt denatures the meats proteins as it dehydrates it, resulting in the formation of extra space in the meats interior. Then the liquid is pulled back into the meat in larger amounts. Instead of soaking for hours or days, meats only stay in the brine for about thirty minutes to two hours, depending on the type of meat. For true brining success, totally submerge the meat in the brine and rinse it thoroughly afterwards. Restrict the amount of salt that you use in cooking since extra salt will have been absorbed into the meat despite the rinsing.
The processes of brining and marinating your meats only result in professional quality if you then cook the meat properly. The kind of meat that you serve determines both how to moisten and flavor it and what cooking technique to use. If your clientele tends health- consciousness, grilling certain meats should increase your business. A professional grade mesquite broiler lends a delightfully smoky flavor to some meats as well. Your original brines and marinades and appropriate cooking techniques will make your customers hungry for more.